Claire Saffitz Makes the Ultimate Smash Burgers with Homemade Potato Buns! | Dessert Person
Claire Saffitz Makes the Ultimate Smashburgers with Homemade Potato Buns! | Dessert Person
Claire Saffitz returns with a brand new Dessert Person recipe featuring the ultimate homemade smashburgers on soft, fluffy potato buns. This episode combines the best of bread baking and burger making as Claire shows how to make potato buns from scratch and why they’re the perfect choice for smashburgers. Learn how to build the ideal burger with homemade bread that is light, golden, and sturdy enough to hold juicy smashburger patties, melted cheese, and all your favorite toppings.
In this video, Claire Saffitz demonstrates step-by-step how to elevate your burger night with bakery-quality potato buns that balance softness, flavor, and structure. These buns are versatile for smashburgers, cheeseburgers, or any sandwich that deserves a better bun. If you’ve ever wondered how to make restaurant-quality burgers at home, this video highlights the key techniques to achieve perfect potato buns and smashburgers every time.
Whether you are searching for the best smashburger recipe, a homemade potato bun tutorial, or simply want to see Claire Saffitz bake and cook in her signature Dessert Person style, this episode brings together the comfort of homemade bread and the crave-worthy appeal of burgers.
#burger #smashburger #clairesaffitz #dessertperson
Homemade potato buns
8 ounces russet potato, peeled, cut into 1-inch pieces
½ cup plus 3 cups bread flour, plus a few tablespoons
¼ cup milk, at room temperature
2 tablespoons neutral oil
2 tablespoons granulated sugar
3 large eggs, at room temperature, divided
1 teaspoon active dry yeast
10g kosher salt
Sesame seeds
Chapters
00:00 Intro
00:44 Potato Buns
00:59 Ingredients & Special Equipment
01:43 Make the Dough
07:50 Portion & Shape the Buns
11:16 Collect the Burger Components
14:58 Egg Wash & Bake
15:49 Griddle the Meat
17:05 Assemble
19:10 Cat Cam
What’s for Dessert by Claire Saffitz is out now:
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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor/Motion Graphics: Hal McFall
Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton
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If you could only pick three burger toppings, what would they be?
Omggg the baby sounds🥹🥹🥹💗
Do you have a good Napoleon dessert recipe???? <3 <3
That gross plastic chopping board
I loved the technique and you walking us through the whole process. Scalding the flour with the hot starchy potato water is reminiscent of a quick and dirty tanjong. It would be great to have everything measured in grams and a precise amount for the water used. Hydration % is key in every dough. Great vid anyways.
Two things I do differently: I like to wrap the burger in foil which steams the burger and also keeps it all kept together nicely and helps you contain the mess. Also, I will either rinse my onion in cold water to eliminate that harsh onion flavor that stays in your mouth or I'll grill it with the meat. Great video!
I truly don't understand using "ounces" with a kitchen scale. Grams are a far more useful unit for cooking no matter what country you live in.
LOVE the burger and the thought of it being a smash burger but its not. Really good though!
Looks awesome but it's not a smash burger unless it's a ball of beef smashed into the griddle. I miss bon Appétit circa 2017
Those glasses with the amazing apron, chef kiss
I would like to smash. A Burger
So delicious!!! I, without watching the whole video first, started to make it and then I get to the 24 hour fermentation part🫠🫠🫠 I decided to make it anyways since I had already started. It took me about 2 hours and 30 minutes from start to finish and this is my absolute favorite burger bun recipe from now on. I’ll absolutely make them again, this time knowing I have to wait 24 hours😆 Thank you Claire❤❤❤
Love this! Potato buns are superior than brioche for a burger. I refuse to order a burger served with a brioche bun that will inevitably fall apart while I'm eating it lol
Great looking recipe. But now that I've converted to a scale, I'd sure appreciate gram measurements on the flour. When you add the last of the flour, you say '…my remaining flour, this is 3 cups, about 400 gm…", or 133 gm = 1 cup. KAF has it at 120 gm. Maybe since you're adding flour during kneading exact doesn't matter?
What is wrong with you guys and the portions not being the same in the video compared to the description the that was not a teaspoon of yeast 5:40
How was your dough so yellowed???
I live in the desert and it's still hot. Once fall comes I am going to try this.
Omg she talks too much , is just boiling the potatoes. What’s the deal of you talking and talking as if you are in a lab 🤢
That burger looks delicious 😋🤤.
Thank you. I love your videos.
You're the girl from bon appetit channel ?
Check out George Motz if you haven’t already. He is the foremost expert on the American hamburger. He has forgotten more about hamburgers than you could learn in a lifetime.
can it be made into finger buns or nah?
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Claire wanted to make buns and at the last minute she made burgers to put on them
Not griddling the onions is a hate crime 😂
This was great and easy to follow! Mine didn’t come out as pretty, but they taste great.
I need to see Claire to do/go on a youtube video of her and a bunch of other pastry chefs trying each other's cake, dessert, etc. anonymously and rank them!
this is perfect
0:32 Vinny's Wedding Cake!!! 😍
Cool!
Hold the seeds oils, please!!!
Your health will improve and your body will thank you.
lose the croak
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My favorite burger has portobello mushroom, Boursin cheese, caramelized onion on a toasted sesame potato bun.
Disclaimer: No burgers were smashed in the making of this video.
I usually don't like when you don't make desserts, but this video was great. If you are looking for other video/recipe ideas to try, I suggest making a cauliflower-crust pizza. I am not a gluten-free person, but have discovered that I actually prefer cauliflower pizza crust to regular flour pizza crust. There aren't many recipes out there for making a good cauliflower pizza crust, so I think having you develop one would be a good service. Plus, you have that great pizza oven. Thanks!
Rocking those glasses love them!!!
Oh, so that starchy potato water with the flour is like a tangzhong.
I want every bite of my onion sandwich to have a little bit of Claire in it.
I love your sausage fingers, Claire. <3
Edit:
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i really enjoyed the face on the bowl. thank you for that